Cakes

Grandma Maggies Ice Cream Cake

My Grandma used to make this for us, and our favorite was Strawberry cake made with strawberry ice cream and 7 minute icing! Since this cake is dense, I have used it many times to make 'shaped' cakes. The cake pictured is one I made for my boyfriends' mothers 75th birthday. The 7 was white cake with strawberry ice cream and the 5 was chocolate cake with mint chocolate chip ice cream!

Ingredients

Baking Instructions

Preheat oven to 350 degrees

grease & flour a 9 x 13 baking pan

mix the ingredients with an electric mixer on low for 1 minute. Beat an additional 2 minutes on medium. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean. , approx. 35 min.

Let cool on a wire rack for 30 minutes, then invert onto a cake board or cookie sheet and let cool completely.

I will place the cake in the freezer for about 30 minutes before cutting into the desired shape.

To make the numbers, I choose a font that I liked on my computer , then enlarged it.

I cut the paper numbers into 3 separate pieces, then layed them out on the cake.

I punched holes in the cake with a cake tester ( or you could use a toothpick) all around the paper numbers.

I removed the paper, and with a long, sharp knife, cut along the dotted line. Using the same knife, I then cut the numbers in half horizontally to put a layer of icing in the middle.

I then re-assembled the cake pieces on a cake board into the desired numbers. You can now frost or decorate in any way you choose!

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Tips

Nuts stay fresh longer when stored in the freezer. Before using them in a recipe I always toast them in the over, 350 degrees for about 5 to 10 minutes just keep an eye on them and stir them a few times so they don't burn. The 5 to 10 minutes if for FROZEN nuts. If they are not frozen it may only take a few minutes. The heat helps to release the oil in the nuts which results in more flavor for your baked goods.

Ever wonder how bakeries frost their cakes so perfectly with vertualy no crums in the frosting? The key is putting your cake(s) in the freezer for about twenty minutes before frosting, this will prevent the cake from crumbing